MIFT FoodBowl #1

In the equation for the destruction of microorganisms by moist heat, -dN/dt = kN. "k” __________________

• is the specific sterilisation constant

• has a larger value for microorganisms that are more heat resistant

• decrease with increase in pasteurisation temperature

• is not influenced by the species of the microorganism

• increase with increase in sterilisation temperature

Which of the following microorganism produces a neurotoxin that causes flaccid paralysis when it is eaten in improperly preserved food?

• Clostridium perfringens

• Clostridium botulinum

• Salmonella typhi

• Escherichia coli

• Campylobacter jejuni

Answer explanation

Clostridium botulinum is a gram-positive, anaerobic bacterium that produces a potent neurotoxin known as botulinum toxin. When ingested in improperly preserved food, the neurotoxin can cause flaccid paralysis by blocking the release of acetylcholine, a neurotransmitter that is essential for muscle contraction. The symptoms of botulism include weakness, dizziness, double vision, dry mouth, and difficulty swallowing and breathing.

Clostridium perfringens, on the other hand, is a gram-positive, anaerobic bacterium that is often associated with food poisoning. It produces a toxin that causes abdominal cramps and diarrhea, but not paralysis.

Salmonella typhi, Escherichia coli, and Campylobacter jejuni are all bacteria that can cause foodborne illness, but they do not produce neurotoxins that cause paralysis.

The heat resistant fungus that causes spoilage in acidic foods.

• Bacillus coagulans

• Lactobacillus

• Flat sour spoilage

• Byssochlamys

• Thermophilic anaerobic spoilage

Answer explanation

Byssochlamys is a genus of fungi that is commonly found in soil and can grow at high temperatures (up to 60°C). It is known to cause spoilage in acidic foods, such as fruit juices, tomato products, and pickles. The fungus produces heat-resistant ascospores that can survive pasteurization and can germinate under acidic conditions, leading to spoilage of the food product.

Bacillus coagulans is a spore-forming bacterium that is sometimes used as a probiotic in food products. Lactobacillus is a genus of lactic acid bacteria that is commonly used in the production of fermented foods. Flat sour spoilage is a type of spoilage that can occur in canned foods, where the food appears normal but has a sour taste. Thermophilic anaerobic spoilage is a type of spoilage that can occur in vacuum-packed or modified atmosphere packaged foods, where the growth of thermophilic bacteria can lead to off-flavors and gas production.

The total plate count of a milk sample is 2.34×10⁶ CFU/mL. What final dilution factor would yield a countable plate?

(Countable range: 30–300 colonies; volume plated: 1 mL)

• 10⁴

• 10^-4

• 10⁵

• 10^-5

• 10^-4 and 10^-5

An association in which one population of organisms benefits while the other is neither harmed nor helped is called ____________ association.

• parasitic

• protocooperative

• commensalistic

• symbiotic

• mutualistic

Answer explanation

Parasitic: A type of relationship in which one organism, the parasite, benefits at the expense of the other organism, the host, which is harmed.

Protocooperative: A type of relationship in which two organisms cooperate with each other for mutual benefit, but do not depend on each other for survival.

Commensalistic: A type of relationship in which one organism benefits while the other is neither helped nor harmed.

Symbiotic: A type of relationship in which two organisms live closely together and interact with each other in a way that benefits one or both of the organisms.

Mutualistic: A type of symbiotic relationship in which both organisms benefit from the interaction.

Pareto charts are used to ________________.

• identify inspection points in a process

• outline production schedules

• organise errors, problems or defects

• show material flow

• all of the above

Answer explanation

Pareto charts are a graphical tool used to organize and display data related to problems or defects. They help to identify the most important factors contributing to a problem and prioritize areas for improvement. The chart shows the relative frequency or size of different types of problems or defects in descending order, so that the most significant problems can be addressed first.

Which of the FSMS certification scheme fits with the below description?

1) Fully incorporates existing ISO standards, sector specific technical specifications for PRPs, HACCP, regulatory requirements, and the Codex HACCP principles

2) Is fully recognised by the Global Food Safety Initiative (GFSI)

3) Allows the integration of food safety and food quality management with other management systems such as environmental management, sustainability and health, and safety

4) Is governed by a non-profit Foundation and managed by an independent Board of Stakeholders

• British Retail Consortium

  (BRC)

• Global GAP

• International Featured Standard

  (IFS)

• ISO 22000

• FSSC 22000

In order to increase stability of an oil-in-water emulsion, _________ of the continuous phase should be increased, while ___________ of the dispersed phase should be decreased.

• density, density

• viscosity, density

• viscosity, droplet size

• density, viscosity

• droplet size, viscosity

You have the following gravimetric results: Weight of dried pan = 1.0376 g, Weight of pan and sample = 4.6274 g, Weight of pan and dried sample = 1.7321 g. Calculate the moisture content and the percent solids.

• 80.65% moisture, 19.35% solid

• 62.57% moisture, 37.43% solid

• 59.90% moisture, 40.10% solid

• 86.75% moisture, 13.25% solid

• 72.50% moisture, 27.50% solid

Answer explanation

Moisture content = [(weight of pan and sample) - (weight of pan and dried sample)] / (weight of pan and sample - weight of pan)

Percent solids = 100% - Mositure content

White flour is different from whole grain flour because it uses ______________.

• only the germ

• only the bran

• only the endosperm

• all the grain

• germ and bran

Answer explanation

White flour is produced by milling only the endosperm of the grain, while whole grain flour includes all parts of the grain: the bran, germ, and endosperm. The endosperm is the largest part of the grain and contains mainly carbohydrates, while the bran and germ contain more fiber, vitamins, and minerals. By removing the bran and germ during milling, white flour has a finer texture and longer shelf life than whole grain flour, but it also has fewer nutrients.